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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a twist to a classic Potato soup recipe - perfect for fall days! The caraway rye adds a nice touch! Add more pepper to give it a little kick. Ingredients:
1 leek, diced |
4 russet potatoes, diced |
32 ounces chicken stock |
3 garlic cloves, chopped |
2 teaspoons caraway seeds |
black pepper (to taste) |
salt (to taste) |
milk (may use extra chicken stock instead) |
sour cream |
chives (to garnish) (optional) |
Directions:
1. Add the first 7 ingredients into a stock pot and bring to a boil.
2. Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
3. Stir to break up potatoes or mash them (will be like a puree).
4. Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
5. Serve with a dollop of sour cream and a pinch of chives.
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